Cashew Chicken Lettuce Wraps

For a plant-packed, Asian spin on Taco Tuesday, a healthy chicken-and-veggie stir-fry is bathed in sesame and soy, then wrapped in crisp lettuce leaves. Chopped cashews add a creamy, indulgent crunch and cilantro gives it a fresh finish.

Cashew Chicken Lettuce Wraps

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Cashew Chicken Lettuce Wraps


    Filling & Assembly
  • 2 heads large-leaf lettuce (like romaine or butter lettuce)
  • ¾ lb boneless, skinless chicken breasts, cut into ½-inch cubes
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 medium green bell pepper, seeded and diced
  • 1 medium red bell pepper, seeded and diced
  • 4 green onions, sliced
  • 1 jalapeño, thinly sliced
  • ½ cup cashews, coarsely chopped
  • ¼ cup cilantro, roughly chopped (optional)


  1. Separate lettuce leaves and rinse under cold water, carefully patting each one dry with a paper towel. Stack leaves on a plate, cover with a moist paper towel, and refrigerate until ready to serve.
  2. In a small bowl, whisk together the chicken broth, soy sauce (or tamari), honey, rice vinegar, sesame oil and arrowroot powder (or cornstarch). Set aside.
  3. In a wok or large frying pan, heat the olive oil until shimmering. Add the chicken and stir-fry until browned (1-2 minutes). Using a slotted spoon, transfer the chicken to a plate. Add the garlic, bell peppers, green onion, and jalapeño and stir-fry until tender-crisp (2-3 minutes). Return the chicken to the pan and add the cashews. Whisk the sauce mixture if separated, add to the pan, and stir-fry until the chicken is cooked through and sauce is thickened (2-3 minutes). Remove from heat and serve.
  4. To serve, spoon the cashew chicken mixture into the lettuce leaves, and garnish with cilantro, if desired. Fold the lettuce leaves like tacos and enjoy!